Beef Tenderloin
Beef Tenderloin
Olive Oil
Meat tenderizer
Cracked Black Pepper OR Seasoning of your choice
Garlic Cloves/ sliced
Stick Butter
Prepare Meat 6-8 hours before baking.
Rub tenderloin with olive oil.
Sprinkle meat with tenderizer & pepper or seasonings
Pierce Meat and push garlic cloves into meat. Cover with foil and refrigerate
Roast beef at 425 degrees FOR FIRST 20 min. then lower to 350 degrees, basting
with Butter throughout baking time. Check with meat thermometer to achieve desired
doneness. Let stand 15-20 min. before slicing.
(This can be prepared ahead of time: allow meat thermometer to reach
135 degrees (will be red - pink & juicy), take out, cool, slice,
cover with juices and refrigerate. Only need to reheat when ready to serve.
Very tender & delicious!
Beef Stuffed Shells
20 Jumbo pasta shells
1 jar (26 oz.) spaghetti sauce, divided
1 portion ground beef mix, thawed (Recipe below)
1 1/2 to //s shredded mozzarella cheese
Cook pasta shells according to package directions; drain. Spread about 1 cup of spaghetti sauce in a greased 13 in X 9 in X 2 in. baking dish. Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce.
Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink.
Ground Beef Mix
3 eggs
1 1/4 cups milk
2 cups crushed saltines (about 30 crackers)
2 large onions, chopped
2 tsp salt
1/2 tsp pepper
3 1/2 lbs ground beef\
In a bowl, combine the eggs, milk, cracker crumbs, onions, salt and pepper; mix well. Crumble beef over mixture and mix well. Divide into three freezer containers. May be frozen for up to 1 month. Yield: 3 portions (14 cups total)
Flank Steak Fajitas
11/2 to 2 pounds beef flank steak, cut in thin strips
1 can (10 oz) diced tomatoes and green chilies, undrained
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 TBSP minced fresh cilantro, or parsley
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
8-10 flour tortillas (7 to 8 inches)
Sour cream, salsa and shredded cheddar cheese, optional
Place beef in a slow cooker. In a bowl, combine the tomatoes, garlic, jalepeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.
Using slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired. Yield: 8-10 servings.
Fiesta Rib Eye Steaks
8 flour tortillas (6 inches)
8 boneless beef rib eye steaks (3/4 inch thick)
1/4 cup lime juice
1 cup (4 oz) shredded Colby-Monterey Jack cheese
2 cups salsa
Place tortillas on a sheet of heavy-duty foil (about18 in X 12 in). Fold foil around tortillas and seal tightly; set aside.
Drizzle both sides of steaks with lime juice. Grill, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).
Sloppy Joes
2 pounds ground beef
1 large onion, chopped
1 1/4 cups ketchup
1/2 cup water
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt
1/2 tsp ground mustard
1/2 tsp chili powder
1/4 tsp ground allspice
8 sandwich buns, split
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, water, brown sugar, vinegar, salt, mustard, chili powder and allspice. Bring to boil.
Reduce heat; simmer, uncovered for 35-40 minutes or until heated through.
Spoon about 1/2 cup meat mixture onto each bun. Yield: 8 servings.
Marinated Flank Steak
1 beef flank steak (2 pounds)
1/2 cup canola oil
1/2 reduced-sodium soy sauce
1/4 cup red wine vinegar
2 TBSP water
2 tsp brown sugar
2 tsp minced fresh gingerroot
2 garlic cloves, minced
1/4 tsp pepper
Score surface of the steak, making diamond shapes 1/2 in. deep. In a large resealable plastic bag, combine the remaining ingredients; add the steak. Seal the bag and turn to coat; refrigerate for at least 2 hours, turning occasionally.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doness ( for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). To serve, thinly slice across the grain. Yield: 8 servings.
Southwestern Burgers
1 can(4 oz) chopped green chilies
1/2 cup Worcestershire sauce
1/2 tsp hickory Liquid Smoke, optional
1/2 cup crushed butter-flavored crackers (12)
4 1/2 tsp chili powder
3 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 pounds lean ground beef
1/2 pound bulk pork sausage
8 slices pepper Jack cheese
8 hamburger buns
In a bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties.
Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted.
Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce if desired. Yield: 8 servings.
Barbecued Beef Short Ribs
Sauce:
1 cup sugar
1/2 cup packed brown sugar 1 small onion, finely chopped
2 Tbsp salt 1 small onion, finely chopped 2 tsp vegetable oil
2 Tbsp garlic powder 11/2 cups water
2 Tbsp paprika 1 cup ketchup
2 tsp pepper 1 can (6 oz) tomato paste
1/4 tsp cayenne pepper 2 Tbsp brown sugar
7 lbs beef short ribs, trimmed pepper to taste
In a bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight.
Line two 15in X 10in X 1in baking pans with foil; grease the foil. Place the ribs in prepared pans. Bake, uncovered, at 325 degrees for 2 hours or until meat is tender.
Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to boil. Reduce heat; cover and simmer for 1 hour.
Remove ribs from the oven. Grill ribs covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce. Yield: 14 servings.
Cheddar Beef Enchiladas
1 lb ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 oz) refried beans
2 cups (8 oz) shredded cheddar cheese, divided
10-12 flour tortillas (8 inches)
1 jar (16 oz) salsa
1 can (10-3/4 oz) condensed cream of chicken soup
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 Tbsp of refried beans, 1/4 cup beef mixture and 1 Tbsp cheese down the center of each tortilla; roll up. Place seam side down in two greased 13 in X 9 in X 2 in baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months. Yield: 2 casseroles (5-6 enchiladas each)
Frozen Casserole: Thaw in refrigerator overnight. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Chuck Wagon Beef Patties
2 Cups Corn Flakes
1 Egg
!/2 Cup BBQ Sauce (divided)
1 tsp. salt
1/8 tsp. pepper
1 lb. Ground Beef
Measure corn flakes, crush to 1 cup. Place crushed flakes
in bowl and add egg, 1/3 cup sauce, salt, pepper and beat well.
Add beef and mix well. Shape into 4 oval patties, lay in pan, brush with
remaining sauce. Bake 375 for 25-30 minutes.
Italian Beef Sandwiches
1 beef tip sirloin roast (4 1/2 lbs), cut in half
1 can (14 1/2 oz) beef broth
1 can (12 oz) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1 1/2 tsp. dried oregano
1 tsp dried basil
10 Italian sandwich rolls (6 inches, split)
Place roast in 5 qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours, or until meat is tender.
Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce. Yield: 10 servings.
Diner Meat Loaf
1 large onion, finely chopped
1 celery rib, chopped
2 garlic cloves, minced
1 Tbsp olive oil
2 eggs, lightly beaten
1/3 cup ketchup
3/4 cup soft bread crumbs
1 Tbsp minced fresh parsley
1 tsp salt
1/2 tsp pepper
1/4 ground nutmeg
2 lbs ground beef
Baked Tomato Sauce
1 can(28 oz) diced tomatoes, undrained
1 Tbsp olive oil
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
In a large skillet, saute the onion, celery and garlic in oil until tender; cool. In a large bowl, combine the eggs, ketchup, bread crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef onion mixture and mix well.
Shape into a loaf. Place in a greased 11 in. X 7 in. X 2 in. baking dish. Bake, uncovered. at 350 degrees for 1 to 1 1/4 hours or until no pink remains and a meat thermometer reads 160 degrees.
Meanwhile, combine sauce ingredients; pour into an ungreased 8 in. square baking dish. Bake, uncovered, at 350 degrees for 1 hour or until thickened, stirring occasionally. Let meat loaf stand for 10 minutes before slicing; serve with sauce. Yield: 8 servings
Stroganoff Sandwiches
1 1/2 lb ground beef
1 medium onion, chopped
6-8 bacon strips, cooked and crumbled
2 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp paprika
1/8 tsp ground nutmeg
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/2 cup sliced fresh mushrooms
1 cup (8 oz) sour cream
8 hamburger buns, split
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.
Stir in soup and mushrooms (mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through, stirring occasionally (do not boil). Serve on buns. Yield: 8 servings.
Cheeseburger Meat Loaf Hoagies
1 egg, lightly beaten
1 can (8 oz) tomato sauce
1 cup quick-cooking oats
1/4 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs ground beef
1/3 cup mayonnaise
2 Tbsp ketchup
2 medium tomatoes, sliced
8 slices cheddar cheese
8 bacon strips, cooked and halved
8 hoagie buns, split and toasted
In a large bowl, combine the egg, tomato sauce, oats, onion, salt and pepper. Crumble beef over mixture and mix well. Press evenly into an ungreased 13 in X 9 in X 2 in baking dish.
Bake, uncovered, at 350 degrees for 30-35 minutes or until no pink remains and a meat thermometer reads 160 degrees; drain.
Combine mayonnaise and ketchup; spread over meat loaf. Cut into eight rectangles; top each with tomatoes, cheese and bacon. Place on a baking sheet; broil 3 in. from the heat for 2-3 minutes or until cheese is melted. Serve on buns. Yield: 8 sandwiches.
Beefy Kraut and Rice
1 lb ground beef
1 can (14 oz) sauerkraut, drained)
1 1/2 cups water
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup uncooked long grain rice
1 envelope beefy mushroom soup mix
1/2 cup shredded Swiss cheese, optional
In a large skillet, cook beef over medium heat until no longer pink; drain. In a bowl combine the beef, sauerkraut, water, soup, rice and soup mix. Transfer to a greased 2 qt. baking dish. Cover and bake at 350 degrees for 50-60 minutes or until rice is tender. Sprinkle with Swiss cheese if desired. Bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
Old Fashioned Pot Roast
1 boneless beef rump roast (3-1/2 to 4 lbs)
1 Tbsp vegetable oil
1 tsp pepper
2 medium carrots, grated
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (8 oz) tomato sauce
1/4 cup red wine or beef broth
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp each: dried basil, marjoram, oregano, and thyme
3 Tbsp cornstarch
3 Tbsp cold water
Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper,. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast . In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with sliced beef.
Yield: 12-14 servings.
Italian Beef Sandwiches
1 Beef tip sirloin roast (41/2 lbs.), cut in half
1 can (14 1/2 oz) beef broth
1 can (12 oz) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1 1/2 tsp dried oregano
1 tsp dried basil
10 Italian sandwich rolls (6") split
Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce. Yield: 10 servings.
Barbecued Onion Meat Loaves
1 egg, beaten
1/3 cup mild
2 TBSP plus 1/4 cup barbecue sauce, divided
1/2 cup crushed stuffing
1 TBSP onion soup mix
1 1/4 lbs lean ground beef
In a bowl, combine the egg, milk, 2 TBSP barbecue sauce, stuffing and onion soup mix. Crumble beef over mixture and mix well. Shape into five loaves; arrange around the edge of a microwave-safe dish.
Microwave, uncovered, on high for 6-7 minutes or until a meat thermometer reads 160 degrees. Cover and let stand for 5-10 minutes. Top with the remaining barbecue sauce. Yield: 5 servings.
Spicy Chuck-Wagon Soup
2 TBSP all -purpose flour
1 TBSP paprika
1 tsp plus 1 TBSP chili powder, divided
2 tsp salt
1 tsp garlic powder
1 boneless beef chuck roast (3#), cut into 1 inch pieces)
1/4 cup vegetable oil
2 med onions, chopped
1 can (28 oz) stewed tomatoes, undrained
1 can ( 10 1/2 oz) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 tsp cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 can (11 oz) whole kernel corn, drained
In a large, resealable plastic bag, combine the flour, paprika, 1 tsp chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving. Yield: 10 servings (4 quarts)
Corned Beef'N Cabbage
4 cups water
1 corned beef brisket with spice packet (2 pounds)
1 medium head cabbage, cut into 8 wedges
2 large red potatoes, cut into 2-inch chunks
1 can (14 1/2 oz) chicken broth
4 large carrots, cut into 2-inch chunks
1 medium onion, cut into 2-inch pieces
In a 6-qt pressure cooker, combine water and contents of corned beef seasoning packet; add beef. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Meanwhile, in a large saucepan, combine the cabbage, potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add carrots and onion. Cover and simmer 20-25 minutes longer or until vegetables are tender; drain.
Remove pressure cooker from the heat; allow pressure to drop on its own. Remove beef to a serving platter. Discard cooking liquid. Serve beef with cabbage, potatoes, carrots and onion. Yield: 4-6 servings.
Thyme Lemon Sirloins
2 tsp grated lemon peel
2 garlic gloves, minced
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 TBSP butter
1 TBSP lemon juice
4 boneless beef sirloin steaks (about 2 pounds and 1 inch thick)
In a small bowl, combine the lemon peel, garlic, thyme, salt, and pepper. Set aside 1 TBSP seasoning mixture for steaks. In a small saucepan, melt butter; stir in lemon juice and remaining seasoning mixture. Set aside and keep warm.
Rub steaks with reserved seasoning mixture. Grill steaks, uncovered, over medium heat for 8 - 12 minutes on each side or until meat reaches desired doneness. Serve with reserved butter sauce. Yield: 4 servings.
Beef Brisket with Mop Sauce
1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 TBSP vegetable oil
2 TBSP prepared mustard
1 fresh beef brisket (3 pounds)
In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat.
Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350 degrees for 2 to 2-1/2 hours or until meat is tender. Ler stand for 5 minutes. Thinly slice meat across the grain. Yield 10-12 servings.
Festive Beef Tenderloins
4 beef tenderloin steaks
(about 1-1/2 inches thick)
1/4 cup crushed saltines
1/4 cup mayonnaise
2 TBSP minced fresh parsley
2 tsp prepared horseradish
1/4 tsp pepper
Place steaks on a greased broiler pan. Broil 3-4 in from the heat for 8 minutes on each side.
Combine cracker crumbs, mayonnaise, parsley, horseradish, and pepper. Spread over steaks. Broil 2-6 minutes longer or until meat reaches desired doneness ( for rare, a meat thermometer should read 140 degrees, medium should read 160 degrees, well-done should read 170 degrees). Yield: 4 servings.
Beef Meatballs
2 lbs. lean ground beef
1 medium green bell pepper, fine dice
1 medium onion, fine dice
2 cans tomato soup
1 cup water
1/2 cup milk
2 boil in the bag, 5 minute rice pouches
salt and pepper to taste
Cook rice 3 minutes so it does not completely cook. Mix rice, beef, peppers, onions, salt and pepper. Form into meatballs the size of a burger. Place in crock pot, and then add tomato soup, milk and water over top. Cook on high 6-8 hours. The longer cooked the more tender they become. Yields: 10-12 servings.
.Barbecued Beef Sandwiches
1 boneless beef chuck roast (3 lbs.)
2 tsp salt, divided
1 tsp. pepper, divided
2 TBSP vegetable oil
2 cups water
1 cup ketchup
1 large onion, chopped
1/4 cup cider vinegar
1/4 cup Worsestershire sauce
1 TBSP cjo;o [pwder
1 garlic clove, minced
12 kaiser rolls, split
Sprinkle roast with 1 tsp. salt and 1/2 tsp. pepper. In a Dutch oven, brown roast in oil on both sides; drain. Combine the water, ketchup, onion, vinegar, Worcestershire sauce, chili powder, garlic, and remaining salt and pepper; pour over meat.
Cover and bake at 325 degrees for 2 1/2 to 3 hours or until meat is tender. Remove roast; slice. Skim fat from cooking juices. Return meat to the pan; heat through. Serve on rolls. Yield: 12 servings.
French Onion Burgers
1 can (4 oz.) mushroom stems, and pieces, drained and diced
1 can (2.8 oz.) french-fried onions
1 TBSP Worcestershire sauce
1/2 tsp salt
1 pound ground beef
4 hamburger buns, split
lettuce and tomato slices
In a bowl, combine the mushrooms, onions, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties.
Grill, uncovered, over medium heat or broil 4 in. from heat for 6-9 minutes on each side or until no longer pink. Serve on buns with lettuce and tomato. Yield: 4 servings...
Barbecued Meatballs
1 egg, beaten
1 cup crisp rice cereal, crushed, divided
1 TBSP finely chopped onion
1/2 tsp salt
1/4 tsp pepper
1 pound ground beef
SAUCE:
1/4 cup packed brown sugar
3 TBSP ketchup
1 tsp prepared mustard
1/8 tsp ground nutmeg
In a large bowl, combine the egg, 3/4 cup cereal, onion, salt and pepper. Crumble beef over mixture and mix well. For sauce, in a small bowl, combine the remaining ingredients. Add 2 TBSP sauce to meat mixture, mix well. Shape into 2 1/2 in balls.
Place meatballs on a greased rack in a shallow baking pan. Brush with remaining sauce; sprinkle with remaining cereal. Bake, uncovered, at 400 degrees for 20-25 minutes or un til no longer pink, drain. Yield 1-1/2 dozen.
Cowboy Beef DIp
1 pound ground beef
4 TBSP chopped onion, divided
3 TBSP chopped sweet red pepper, divided
2 TBSP chopped green pepper, divided
1 can (10 3/4 oz.) condensed nacho cheese soup, undiluted
1/2 cup salsa
4 TBSP sliced ripe olives, divided
4 TBSP sliced pimiento-stuffed olives, divided
2 TBSP chopped green chilies
2 tsp chopped seeded jalapeno pepper
1/4 tsp dried oregano
1/4 tsp pepper
1/4 cup shredded cheddar cheese
2 TBSP sour cream
2 to 3 tsp minced fresh parsley
Tortilla Chips
In a large skillet, cook the beef, 3 TBSP onion, 2 TBSP red pepper and 1 TBSP green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 TBSP ripe olives chilies, jalapeno, oregano and papper. Bring to a boil. Reduce heat; simmer; uncovered, for 5 minutes.
Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips. Yield : 3 cups.
Ground Beef Biscuit Stew
1 pound ground beef
1 medium onio, chopped
1 can (14 1/2 oz) stewed tomatoes, cut up
1 package (10 oz) frozen mixed vegetables
1 can (8 oz) tomato sauce
Biscuits
1 cup all-purpose flour
1 1/2 tsp baking powder
2 TBSP shortening
2/3 cup milk
1 tsp prepared mustard
1/2 cup shredded cheddar cheese, divided
In a large skillet, cook beef and onion over mediumeat untilmeat is no longer pink; drain. Stir in the tomatoes, mixed vegetables and tomato sauce. Transfer toa greased 11 in X 7 in. x 2 in. baking dish. Cover and bake at 400 degrees for 15 minutes.
For biscuits, in a bowl, combine flour and baking powder. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk and mustard until mixture forms a soft dough. Addd 6 TBSP cheese. Drop by tablespoonfuls onto stew.l Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese. Yield: 6 servings.
Oven Beef Stew
1/4 cup all-purpose flour
1/4 tsp salt, optional
1/4 tsp pepper
1 1/2 pounds boneless beef chuck roast, cut into 1 inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 TBSP canola oil
3 cups beef broth
1 can (14.5 oz) stewed tomatoes, cut up
3/4 tsp dried thyme
3 large potatoes, peeled and cut into 1 in cubes
3 medium carrots, cut into 1/4 in slices
1/2 cup frozen peas, thawed
In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add beef, a few piecesat a time, and shake to coat. Save any remaining flour mixture.
In a Dutch oven, cook the beef, onion and garlic in oil over medium-high heat until meat is browned.
Stir in the reserved flour mixture until blended. Gradually stir in the broth, tomatoes and thyme. Cover and bake at 350 degrees for 1 1/4 hours.
Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes befor serving. Yield; 6 servings.
Salisbury Steak
1 Egg
1/4 cuup milk
1/4 cup dry bread crumbs
1 envelope brown gravy mix, divided
1 tsp dried minced onion
1/2 pound lean ground beef
1/2 cup water
1 TBSP prepared mustard
In a bowl, whisk the eff and milk. Add bread crumbs, 1 TBSP gravy mix and onion. Crumble beef over mixture and mix well. Shape into two patties, about 3/4 in. thick. Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160`.
Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties. Yield: 2 servings.
Caraway Pot Roast
1 boneless beef chuck roast (3 pounds)
2 TBSP vegetable oil
2 medium onions, sliced
2 medium carrots, cut into large chunks
1 cup apple cider or apple juice
1 TBSP caraway seeds
2 garlic cloves, minced
3/4 tsp salt, divided
1/2 tsp pepper, divided
2 TBSP cornstarch
1/4 cup cold water
1/2 cup sour cream
In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the ovions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp pepper, pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 to 2 1/2 hours or until meat is tender.
Remove roast and vegetables; keep warm. Strain pan juices into a 2-cup measuring cup. Skim far; add enough water to measure 2 cups. Return to Dutch oven. COmbine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve with roast and vegetables. Yield: 8 servings.
Prime Rib wih Horseradish Sauce
1 semi-boneless beef rib roast (4 to 6 pounds)
1 TBSP olive oil
1 o 2 tsp coarsely ground pepper
Horseradish Sauce:
1 cup (8 oz.) sour cream
3 to 4 TBSP prepares horseradish
1 tsp coarsely ground pepper
1/8 tsp Worcestershire sauce
Brush roast with oil; rub with pepper; Place roast, fat side up, in a shallow roasting pan. Bake, uncovered, at 450` for 15 minutes.
Reduce heat to 325`. Bake for 2 3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145`; medium, 160`; well-done, 170`), basting with pan drippings every 30 minutes.
Let stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Seve with beef. Yield: 6-8 servings.
Peppery Roast Beef
1 TBSP olive oil
1 TBSP seasoned pepper
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp salt
1 boneless beef eye roaund roast ( 4 to 5 pounds)
Horseradish Sauce
1 cup (8oz.) sour cream
2 TBSP lemon juice
2 TBSP milk
2 TBSP prepared horseradish
1 TBSP Dijon mustard
1/4 tsp salt
1/8 tsp pepper
In a small bowl, combine the oil, seasoned pepper, garlic, thyme, and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325` for 2 1/2 to 3 hours or until meat reaches desired doneness ( for medium-rare, a meat thermometrer should read 145`; medium 160` well-done, 170`). Let stand for 10 minutes before slicing.
In a small bowl, combine the sauce ingredients. Serve with roast. Yield; 10-12 servings.
Mushroom Beef Tenderloin
3/4 pound fresh mushrooms, sliced
5 TBSP butter or margarine, divided
2 tsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1 cup whipping cream
1 TBSP minced fresh parsley
6 beef tenderloin steaks (1-1/2 in thick)
In a large skillet, saute mushrooms in 3 TBSP butter for 6-8 minutes or until tender. Blend in the flour, salt and pepper. Gradually add the cream. Bring to a gentle boil' cook and stir for 1-2 minutes or until thickened. Stir in parsley; keep warm.
Breaded Sirloin
2 eggs
1/2 cup milk
1 cup seasoned bread crumbs
3 TBSP grated Parmesan or Romano cheese
2 TBSP minced fresh parsley
2 garlic cloves, minced
1/4 tsp salt
1/8 tsp pepper
2 pounds boneless beef sirloin steak (1/2 in. thick), cut into 1/4 nch slices
Oil for frying
4 medium ripe tomatoes, sliced
8 ounces sliced mozzarella cheese
Lemon wedges
In a shallow bowl, whisk the eggs and milk. In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper. Dip steak in egg mixture, then coat with the crumb mixture.
In a large skillet, heat 1 1/2 in. of oil. Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness. Drain on paper towels. Transfer to a baking sheet. Top beef with tomato and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Serve with lemon. Yield: 8 servings.
Slow Cooker Beef Stew
1 1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-in slices
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 TBSP vegetable oil
1 can (14 1/2 oz.) diced tomatoes, undrained
1 cup beef broth
1 tsp ground mustard
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp browning sauce
Layer the potatoes, carrots, onion and celery in a 5 qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in catches. Place over vegetables.
In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef Cover and cook on high for 1 1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetavbles are tender. Yield: 8 servings.
Barbecued Beef Short Ribs
4 pounds bone-in beef short ribs, trimmed
2 TBSP vegetable oil
2 large sweet onions, halved and sliced
2 bottles (22 oz.) chili sauce
3/4 cup plum preserves or preserves of your choice
2 TBSP brown sugar
2 TBSP red wine vinegar
2TBSP Worcestershire sauce
2 TBSP Dijon mustard
1/4 tsp ground cloves
In a large skillet, brown ribs in oil in batches. Place onion in a 5 qt. slow cooker; add ribs. Cover and cook on low for 4 1/2 to 5 hours ornt themeat is tender.
In a small saucepan, combine the remaining ingredients. Cook and stir over medium heat for 4-6 minutes or until heated through. Remove ribs from slow cooker. Skim fat fromcooking juices. Return ribs to slow cooker; pour sauce over ribs. Cover and cook on high for 25-30 minutes or until sauce is thickened. Yield: 8 servngs
Beef Taco Skillet
1 lb. ground beef
1 can (10 oz.) Campbell's tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortilla (6") cut into 1" pieces
1/2 cup shredded cheddar cheese
Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with chees. Makes 4 servings.
Italian Pot Roast
1 boneless beef rump roast (4 to 3 1/2 pounds)
2 TBSP vegetable oil
1 can (14 1/2 oz.) beef broth
1 can (6 oz.) tomato paste
1 can (4 oz.) mushroom stems and pieces, drained
1 medium onion, chopped
1 large carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 tsp Italian seasoning
2 tsp salt
1/8 tsp pepper
2 TBSP all-purpose flour
1/4 cup cold water
In a Dutch oven, brown raost in oil on all sides over mediun-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt, and pepper; pour over roast. Bring to boil. Reduce heat; cover and simmer for 3 to 3 1/4 hours or until the meat is tender.
Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. skim fat; pour drippings into a saucepan. Combine the flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 6-8 servings.
Beef Fajitas with Cilantro Sauce
4 TBSP lime juice, divided
3 TBSP Olive Oil, divided
2 TBSP Minced fresh Thyme
1 TBSP Hot Pepper Sauce
1 Boneless Beef Sirloin Steak (1- 1/2lbs.)
1 1/2 cups fat-free plain yogurt
1/2 cup Fresh Cilantro Leaves
1 Jalapeno Pepper, seeded
2 Large Green Peppers, halved
2 Large Onions, thickly sliced
8 Flour Tortillas (6 incheds) warmed
Shredded lettuce, tomato wedges and sliced, ripe olives, optional
In a large resealable plastic bag, combine 3 TBSP lime juice, 2 TBSP oil, thyme and hot pepper sauce. Add the beef; seal bag and turn to coat. Refrigerate for at least 2 hours.
For sauce, place the yogurt, ciilantro, jalapeno and remaining lime juice in a blender; cover and process until smooth. Transfer to a bowl; refrigerate until serving. Brush the green peppers and onions with the remaining oil; set aside.
Draiin and discard marinade. Grill beef, uncovered, over medium-hot heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145`; nedium, 160`; well-done, 170`). Let stand for 10 minutes before slicing.
Meanwhile, grill green peppers and onions, uncovered, over medium-hot heat for 5 minutes on each side or until crisp tender. Cut into strips; spoon onto tortillas. Top with sliced beef. Serve with cilantro sauce. Garnish with lettuce, tomato and olives if desired. Yield: 8 servings.
